The Basics: Easy Pesto Recipe

August 22, 2016


Pesto and I are like two peas in a pod all summer long. I make a batch at least once week, no joke. It’s an easy and quick process, you can FREEZE it, and best of all, it’s delicious. Growing up, my mother would serve pesto noodles often, accompanied by large slices of my dad’s organic tomatoes. To this day, this dish is one of my top 5 favorite dishes to eat and make. I have struggled for years trying to duplicate my mom’s recipe, and I think I may have finally settled on my favorite.


You will need
2 cups of tightly packed basil leaves (Add a 3rd cup if you like it more “basily”)
1 cup of parmesan cheese (or Pecorino cheese)
2 cups of olive oil (or coconut oil)
Salt & pepper (I leave the amounts to your tastebuds)
1 cup of toasted pecans (or toasted walnuts, or toasted cashews, or toasted pine nuts, or NO nuts!)
3-4 cloves of peeled garlic (Or garlic scapes. But DON’T over do it with the garlic. Trust me.)
Food processor with sharp blade
Tiny spatula
3 small glass canning jars with lids (if you want to freeze it)

Prep time 10 minutes (picking, washing & taking the leaves off the basil stalks)
Process time 10 minutes (make sure you have all the ingredients and supplies ready to go)

Pack the basil, garlic & nuts into the food processor
Blend until it’s ground up (you might need to stop once and scrap the leaves off the edges)
Add salt & pepper to taste
Add cheese (I’ve seen recipes suggesting to add the cheese AFTER you unfreeze it, but I feel like it doesn’t matter)
Start to blend while drizzling the olive oil into the top of the food processor

Use immediately over pasta, zucchini or summer squash noodles or in a quesadilla, or pour carefully into jars to freeze for later!







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